Its always good to have some quick and easy recipes for christmassy party food at this time of year! I got this recipe from a recipe card in Waitrose, and it looked to good I just had to try it out.

This recipe is super easy, and hardly involves any preparation, its just an assembling job really!

These sausage rolls tasted absolutely delicious, the chestnuts and cranberry give them a lovely unique flavour, and I think they would go wonderfully on a Christmas buffet table!

Variations: You could use some different flavouring in the rolls, chilli and cheddar cheese would go well. You could also use turkey mince to make a sausage meat instead, for an even more christmassy taste.

Ingredients: Makes 16-20 Sausage Rolls

Ready rolled puff pastry

500g good quality sausages

2tbsp cranberry sauce

100g ready cooked chestnuts

To Make:

grease two baking trays and preheat the oven to 180C

Get the sausage meat out of the sausages by slicing through the skin, lengthways, and peeling it off. Place the sausage meat in a large bowl.

Chop the chestnuts into small bite-sized chunks and mix into the sausage meat.

Lay out the ready rolled puff pastry and cut into two long and thin rectangles.

Spread 1tbsp of cranberry sauce over each puff pastry sheet.

Form handfuls of of the sausage meat and chestnut mixture into cylindrical sections with your hands and lay on top of the puff pastry sheets. Continue until the sausage meat is completely reaching both ends.

Fold over the puff pasty, so the sausage meat in encased, and crimp the edges together.

Cut each sheet of puff pastry into 8-10 sausage rolls.

Lay on the prepared baking tray and brush with egg wash.

Bake in the preheated oven for 20-25 minutes, until golden brown and crispy.

I LOVE fruit cake – especially Christmas cake, but unfortunately I am in the minority in my family, so I’ve never really been able to justify making one. However this year I have decided that I will make one, even if I end up eating the whole thing to myself!

I’ve followed Delia’s recipe for a Classic Christmas Cake, but I have changed the fruit combination a little bit, and I have used Grand Marnier and Cointreau rather than brandy.

I was a bit worried when I made this, that my cake tin wasn’t tall enough, but the lining of foil-backed greaseproof paper did a wonderful job!

I would recommend starting this in the morning as it takes quite a while to cook! I started at 8PM (stupidly) so I was up past midnight making this cake! Dedication!

I’m enjoying ‘feeding’ my cake every so often and I can’t wait to eat it! I will put up an updated post it is all iced and finished 😀